Common questions in food allergy avoidance

Food allergies affect up to 5% to 8% of children in the United States1,2 and may be increasing in prevalence3 as evidenced by a report from the Centers for Disease Control and Prevention, which noted a 50% increase in the United States between 1997 and 2011.4 Although many foods have been reported to trigger allergic reactions, the most common causes of significant allergic reactions are milk, egg, wheat, soy, peanut, tree nuts, fish, shellfish, and seeds.5 Although treatment options for food allergies, such as oral and epicutaneous immunotherapy, have shown potential, they are not currently approved for general use by the Food and Drug Administration.

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